Guide to Summer Stone Fruits (+6 easy recipes)
August 4, 2017

They’re juicy, they’re sweet, and they’re in season right. now. Without further ado, we present to you… stone fruits!

What are stone fruits?

Also known as drupes, stone fruits are thin-skinned, warm weather fruits with a succulent, soft flesh and — as its name suggests — a hard seed, pit, or stone in the middle. They’re in peak season from June through September, which means now is the time to embrace these beauts and all their flavor and nutrition in both sweet and savory dishes.

1. Plums

Historical tidbit: Although plums were beloved by the ancient Egyptians, Etruscans, Greeks, and Romans, it was the Chinese who first cultivated them.

How to select: Plums can be as small as a cherry or as large as a baseball. They come round, elongated, or heart-shaped– so don’t be put off if they look a little wonky. Opt for ones that are well colored and firm to the touch without major blemishes. Keep in mind that the silvery-gray, filmy-looking coating on the skin is totally natural and doesn’t affect quality.

How to store: Ripen at room temperature for a few days. Once ripe, refrigerate for up to 4-5 days.

Did you know? Japanese plums are larger and have a juicier, softer flesh whereas European plums are small and firm with a less sweet, yellow-gold flesh.

Almond Plum Tart

When it comes to tarts, this is as easy as can be. Just whip together the condensed milk and cream cheese, layer on the plums, and bake. We included ingredients and instructions for homemade crust, but feel free to use a store-bought puff pastry if you’re short on time.

Ingredients:

For the crust:

2 Ounces (1/4 Cup) Cold Unsalted Butter

4 1/2 Ounces (1 Cup) Pastry Flour

1/4 Teaspoon Salt

3-4 Tablespoons Cold Water

For the filling:

2/3 Cup Sweetened Condensed Milk

3 Tablespoons Softened Cream Cheese

1 Teaspoon Almond Extract

1/2 Teaspoon Vanilla Extract

4-5 Plums, thinly sliced

Slivered Almonds, toasted

Instructions:

Preheat oven to 350ºF.

Cut butter into chunks and add to a bowl with flour and salt. Use a food processor to pulse until just barely combined but still slightly crumbly. Transfer dough to a bowl to form a ball, adding ice water as necessary. Wrap in plastic and refrigerate 30 minutes.

Remove dough from fridge and allow it to come to room temperature before rolling out on a lightly floured surface. Transfer to tart pan, press down, and prick a few times with a fork (to prevent air bubbles from forming while it’s baking). Place in oven and bake 5-8 minutes.

Meanwhile, add condensed milk and cream cheese to a mixing bowl and beat until smooth. Add almond and vanilla extract and mix to incorporate.

Remove crust from oven and let cool slightly before pouring in mixture. Layer fruit on top, sprinkle with almonds, and bake until golden, 20-25 minutes.

2. Peaches

Historical tidbit: Peaches are native to China (where they were revered as a symbol of longevity and immortality) and arrived to Europe by way of Persia, which explains why they were once known as “Persian apples.”

How to select: Keep an eye out for intensely fragrant fruit that gives slightly to pressure while avoiding ones with signs of greening. The stem end of the peach should be yellow or cream-colored.

How to store: Refrigerate ripe peaches in a plastic bag for up to 5 days. Not ripening fast enough? Place in a paper bag with a few small holes and set aside at room temperature for a couple days. To speed up the process even further, toss in an apple. The ethylene gas it emits will cause your peaches to ripen faster.

The natural sweetness of the peaches pairs perfectly with peppery arugula, honey, and tender pork — with a bed of fluffy couscous to tie it all together. Get the recipe here. Better yet, order it off our menu to get everything you need delivered straight to your doorstep.

3. Nectarines

Historical tidbit: Nectarines, whose name is derived from the Greek word for “sweet liquid,” are thought to have originated as a mutant of the peach.

How to select: Look for fragrant, brightly colored fruit that gives slightly to pressure. Avoid those with large bruises or ones that are overly green.

How to store: Ripen at room temperature for a few days. Once ripe, refrigerate for up to 5 days.

A quick flash in a hot pan transforms juicy nectarines from sweet to nearly candy-like. Tossed with perfectly seared steak, tangy feta, and summery basil, this salad is bound to become a part of your weekly repertoire. Get the recipe here.

4. Apricots

Historical tidbit: The Greeks wrongly believed that the apricot originated in Armenia (when it actually originated in China), which explains its botanical name “Prunus armeniaca.”

How to select: Select plump fruit with a vibrant golden orange color while avoiding ones that are paler or greenish yellow. Keep in mind that minor blemishes that don’t break the skin won’t affect quality.

How to store: If unripe, store at room temperature for a few days, placing in a closed paper bag to speed up the process. Refrigerate ripe apricots unwashed in a paper or plastic bag for 2-3 days.

Adobo sauce, which is made from ground chiles, herbs, and vinegar, makes the perfect marinade. Cool lime crema and sweet mango slaw help balance out the subtle heat in these irresistible tacos. Get the recipe here.

6. Cherries

Historical tidbit: Cherries, which were named after the Turkish town of Cerasus, date back to 300 B.C.

How to select: Look for firm, bright, and glossy cherries with red or purple color (the deeper the color, the sweeter the taste) and crisp, green stems. Avoid cherries that are shriveled or dull as well as ones with dark and brittle stems.